Determination Of Amaranth Research Articles

A new voltammetric sensor according to graphene quantum dots/ionic liquid modified carbon paste electrode for amaranth sensitive determination

ABSTRACT The voltammetric determination of amaranth is performed on the carbon paste electrode (CPE) surface that is enhanced using graphene quantum dots (GQD). The structure of ionic liquid (IL) may be used as an electrode modifier. Transmission electron microscopy (TEM) and Fourier transform infrared (FT-IR) analysis are used for characterising mentioned materials. The amaranth oxidation is performed by, chronoamperometry, and cyclic voltammetry (CV) as well as differential pulse voltammetry (DPV). It is done in a solution of blank phosphate buffer. Our suggested approach demonstrated proper linearity more than the range from 0.1 to 400.0 µM. In addition, the detection limit was lower 0.03 µM under the optimal conditions. The modified electrode shows appropriate selectivity for amaranth. In real samples, the rendered approach is used to amaranth determination, successfully.

Determination of Amaranth in cocktail by synchronous three-dimensional fluorescence spectrometry

Three-dimensional (3D) fluorescence spectra and synchronous 3D fluorescence spectra are used to analyze the concentration of Amaranth in commercial cocktails by Parallel Factor Correction Algorithm. The former average relative error of the Amaranth in the commercial cocktail is 15%, and the latter average relative error is less than 4.0%. The results show that the synchronous fluorescence spectrum can improve the sensitivity and selectivity of the fluorescence spectroscopy technique greatly, and it has obvious advantages on analysis of the complex multi-components system. Finally, the content of Amaranth in the cocktail (about [Formula: see text]) is much lower than that of the national standard by using synchronous data combined with parallel factor analysis of the content of Amaranth.

Determination of Amaranth by Fluorescence Spectrometry

It is showed that in the buffer solution of Tris-HCl (pH=8.50), the presence of SDBS could enhance the fluorescence of AAT, and the enhanced level is linear with the concentration of amaranth in a certain range. The detection limit of amaranth is 3.27×10-7mol·mL-1.The linear range of amaranth is 1.00×10-7- 1.00×10-3mol·L-1 with R =0.9920. At the same time, its mechanism is discussed by resonance light scattering and absorption spectra. Compared with other analysis methods for amaranth which have been reported, this method has a relatively wider linear range and higher sensitivity.

Determination of Amaranth in Beverage by Indirect Competitive Enzyme-linked Immunosorbent Assay (ELISA) Based on Anti-amaranth Monoclonal Antibody

Amaranth (E 123) is a member of azo dyes, and it is allowed to use in various foods. The acceptable maximum addition of amaranth is strictly fixed because of its potential risk to physical health. The objective of this study was to prepare a specific anti-amaranth monoclonal antibody and develop an indirect competitive ELISA for amaranth quantification analysis. The immunogen and the coating antigen were designed by introducing a carboxyl group into amaranth for the conjugation with carrier proteins. Based on the immunogen, the monoclonal antibody exhibits satisfactory performances and the proposed ELISA shows an IC50 of 20.33 ng mL−1. The limit of detection is as low as 3.35 ng mL−1, and the linear standard curve of the method ranges from 3.0 to 243.0 ng mL−1. Additionally, the antibody reflects minimal cross-reactivity (<1 %) with six related food dyes (erythrosine, ponceau 4R, allura red, tartrazine, sunset yellow FCF, and brilliant blue). The recoveries of amaranth spiked beverage samples are in the range of 85.8–100.7 % with low coefficient of variation values (<11.5 %). The data shows that the developed ELISA provides a simple, sensitive, specific, and accurate alternative for amaranth determination and monitoring. Furthermore, it is the first time that icELISA of amaranth is developed based on monoclonal antibodies.

Spectrophotometric Determination of Amaranth Colorant Concentration in Foods after Preconcentrating with β-Cyclodextrin Polymer

A new and sensitive solid phase spectrophotometric method for the determination of amaranth colorant in foods has been developed, where β-cyclodextrin polymer (β-CDP) is used as a solid phase adsorbent to preconcentrate amaranth from aqueous media. Amaranth on β-CDP is directly determined using solid phase spectrophotometry. The experimental conditions for the determination are pH = 1, temperature 20°C, ionic strength 0.5 mol/L using ammonium acetate, and shaking time 40 min, respectively. The linear dynamic range of concentration is 0.05–4.8 μg/mL. The proposed method has been applied for the determination of amaranth in commercial food samples from local markets with satisfactory results.

Second order advantage in the determination of amaranth, sunset yellow FCF and tartrazine by UV–vis and multivariate curve resolution-alternating least squares

A direct spectrophotometric method for the determination of three artificial colors – amaranth, sunset yellow FCF and tartrazine – in beverages samples is proposed. The spectra were recorded between 359 and 600 nm. The spectra of the samples (just filtrated), pure dyes (concentrations ranged between 0.01 and 1.8 mg L −1 for amaranth, 0.08 and 4.4 mg L −1 for sunset yellow and 0.04 and 1.8 mg L −1 for tartrazine) and synthetic mixtures were disposed in a column-wise augmented data matrix. This kind of data structure, analyzed by multivariate curve resolution-alternating least squares (MCR-ALS) makes it possible to exploit the so called ‘second order advantage’. MCR-ALS algorithm was applied to the experimental data under the non-negativity and equality constraints. As a result, the concentration of each dye in the samples and their corresponding pure spectra were obtained. The results were validated using internal reference materials and no significant differences were found ( α = 5%) between the reference values and the ones obtained with the proposed method. The second order advantage made it possible to obtain unbiased results even in the presence of interferences.

Spectrophotometric Simultaneous Determination of Amaranth, Ponceau 4R, Allura Red and Red 2G by Partial Least Squares and Principal Component Regression Multivariate Calibration

ABSTRACT The multivariate calibration methods, partial least square regression type 1 (PLS 1) and principal component regression (PCR), were proposed for the simultaneous spectrophotometry determination of Amaranth (E-123), Ponceau 4R (E-124), Allura red (E-129) and Red 2G (E-128) in their mixtures. The parameters of the chemometric procedures were optimized and the proposed method was validated with synthetic samples and applied to analyze these dyes in spiked samples of beverages with satisfactory results.

Ion Pairing High Pressure Liquid Chromatographic Determination of Amaranth in Licorice Products

A high pressure liquid chromatographic method is described for the determination of amaranth (FD&C Red No. 2; Red No. 2) in licorice products. The Red No. 2 is extracted with a basic buffer solution, cleaned up on a Sep-Pak column, Chromatographed on a reverse phase column in the ion pairing mode, and detected at 254 nm. The procedure is time-conservative with accurate and precise results. Recovery data ranged from 93 to 104%, and coefficients of variation were less than 4% for standards and samples.

Voltammetric determination of synthetic food colouring matters at a stationary glassy carbon electrode.

Most permitted synthetic food colouring matters in pH 2 Britton-Robinson buffer give a well defined d.c. voltammetric peak in the range 0.6–1.1 V (versus S.C.E.) at a stationary glassy carbon electrode. The peak currents can be used to determine food colours in the range 2–100 µg ml–1 either directly or after extraction on polyamide columns. The method is applicable with good precision to single food colours and quality control applications are feasible with some combinations of colouring matters. Serious interference from other constituents has been observed in the determination of amaranth in a blackcurrant health drink.